Many recipes for squash casserole call for yellow squash, but any summer squash will work well. Since yellow squash tends not to grow or store as well, I usually choose zucchini. A mix of the two would be great too! Though more of a side, I would gladly eat this casserole by itself because of how much I love it. My mom made a version of squash casserole almost weekly with the abundant crop from our family garden.
Preheat the oven to 350 and grease an 8 X 8 pan.
Chop into quarter slices:
6 medium squash (2 – 2 1/2 lbs.)
Heat a large pan over medium-high heat and also chop:
Saute the onion and squash until the vegetables are tender and remove the pan from the heat. Steaming also works, or using leftover cooked squash from another meal. I like mine to be fairly soft before it goes in the casserole.
Mix into the vegetables and stir until well-combined:
1/2 c. Parmesan cheese
1 c. shredded Cheddar cheese
1/2 c. sour cream
1/2 t. pepper
Pour the mixture into the prepared pan and top:
1 c. cracker or breadcrumbs
Bake at 350 for 20 minutes, or until everything is bubbly. Squash casserole goes well with almost any meal.
Find more recipes for casseroles here.
Cheesy Parmesan Squash Casserole
- 8×8 pan
- 2-2 1/2 pounds squash any summer variety
- 1 onion chopped
- 1/2 cup Parmesan cheese
- 1 cup Cheddar cheese shredded
- 1/2 cup sour cream
- 1/2 teaspoon pepper
- 1 cup breadcrumbs or cracker crumbs
- Preheat the oven to 350 and grease an 8×8 pan.
- Chop the squash into quarter slices. Cook it with the onion by steaming or sauteing until the veggies are tender.2-2 1/2 pounds squash, 1 onion
- Mix the cheeses, sour cream, and pepper into the veggies and put them in the prepared pan.1/2 cup Parmesan cheese, 1 cup Cheddar cheese, 1/2 cup sour cream, 1/2 teaspoon pepper
- Top with breadcrumbs and bake for 20 minutes at 350, or until everything is bubbly. Serve with your favorite main dish.1 cup breadcrumbs or cracker crumbs